Sunomono (Japanese Cucumber Salad)

Method

1. 1

   Slice the cucumbers

   Using a sharp knife or mandoline, slice the unpeeled cucumbers into even 2 mm rounds; they should be thin and uniform.

2. 2

   Salt and drain the cucumber

   Toss the slices with 1/2 teaspoon salt and leave in a sieve at room temperature for 10 minutes, until softened and liquid has collected.

3. 3

   Rinse and drain the cucumber

   Briefly rinse the cucumber under cold water, taste a slice, and rinse again if salty; gently squeeze handfuls until damp, not dripping.

4. 4

   Soak and prepare the wakame

   Soak the wakame in 250 ml cold water for 5 minutes, until expanded and tender; drain, squeeze gently, and remove any tough stems.

5. 5

   Make the dressing

   Stir the rice vinegar, sugar and soy sauce in a bowl at room temperature for 1 minute, until the sugar dissolves; taste for a sweet-sour balance.

6. 6

   Dress and serve

   Toss cucumber and wakame with the dressing for 30 seconds, taste, then add a 1/2 teaspoon at a time of sugar for more sweetness or vinegar for more acidity; finish with sesame seeds and serve.

Tips

• Taste the salad after tossing and adjust gradually, as the cucumber's remaining salt varies with rinsing and squeezing.
• Use a mandoline hand guard and keep fingers clear.
• For the best texture, toss with dressing shortly before serving.

Swaps

• If Japanese cucumbers are unavailable, use Persian cucumbers or an English cucumber, removing watery seeds if needed.
• Omit the wakame for a simple cucumber sunomono, or use another tender rehydrated seaweed in its place.

Storing

Refrigerate covered for up to 1 day. The cucumber softens and releases liquid as it sits.